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Quick & EasyBy Beverly Barbour
Pick a spot for a picnicFly time, mosquito time, nasty bug time is not yet on the calendar. Picnic time is definitely on the calendar. Pack a basket and head for the hills before the competition for the food is out in full force requiring one hand for doing battle with the little varmints leaving only one hand free to feed your picnicking body. The fresh fruits and vegetables in the stores have declared it is spring, whether your garden is awake yet or not. Sugar snap peas, asparagus spears, tiny red potatoes, giant artichokes and radishes are all calling for your attention and they all make perfect filler for the picnic basket. Springtime Feast in a BasketEverything can be eaten cold dunked in garlicky Aioli (either scratch or doctored purchased mayonnaise.) 1 1/2 to 2 pounds small red thin-skinned potatoes Simmer potatoes until tender, lift from water and cool. Snap tough ends from asparagus and remove strings from peas. Bring potato water to a boil again and cook asparagus until barely tender, about 3 minutes. Lift out with tongs and immerse in ice water; drain. Add peas to same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again. Cook artichokes in microwave or in water to cover to which you have added lemon juice, olive oil and salt. Artichokes are done when their base end can easily be pierced with a fork. Yields a nice picnic for 6 or 8 served with crusty or whole grain bread, of course. Classic AioliKeeps air tight in the refrigerator for 1 week or a bit longer. If your olive oil is very pungent, use half vegetable oil. 1 large egg In blender or food processor, whirl egg, lemon juice and garlic, add salt and blend. With machine running, gradually add oil in a thin, steady stream until all is incorporated. Add more salt, to taste. Makes about 1 cup. Green AioliFollow above Classic Aioli recipe, but color the sauce a fresh green while adding still more flavor. 1/2 cup lightly packed rinsed fresh mint leaves Follow the recipe for Classic Aioli (above) but add the green herb of your choice and grated lemon peel to the egg mixture before adding the oil. Quick AioliIf using an uncooked egg causes you concern start with purchased mayonnaise instead. 1 cup purchased mayonnaise Whip or whirl together until smooth. Easy, Elegant, Make-Ahead-Assemble-Later Berry PuffMake the strawberry sauce a day ahead; cover and chill. The cream puff pastry pie shell can be made a day ahead. If it loses its crispness, bake uncovered in 400 F. preheated oven for 15 minutes on picnic day. Cool before packing. Make filling on picnic day and keep cool while traveling. Cream Puff Crust: Filling: Crust: Preheat oven to 400 F. Butter 9-inch pan with removable rim. In saucepan combine 2/3 cup water, butter and granulated sugar; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and clumps together. Remove from heat and add flour all at once. Stir until flour is incorporated and mixture is smooth. Let cool 5 minutes, stirring occasionally. Add eggs, one at a time, beating with a wooden spoon after each addition, until dough is smooth and satiny. (You can scrape warm butter mixture into mixer bowl and add eggs one at a time beating on high after each addition, just until smooth. DO NOT overbeat. Spread dough evenly over pan bottom and about 1-inch up sides. Bake until puffed and golden, 25 to 30 minutes. Prick pastry crust with a toothpick in about 12 places, then return to oven and bake until golden brown, dry and crisp, 5 to 15 minutes longer. Remove from oven to rack and let cool completely. Run a knife around pan sides to release pastry. Filling: Beat cream cheese at high speed; beat in orange peel and vanilla until smooth. Add whipping cream and confectioners sugar; beat on low speed until blended, then on high speed just until mixture forms stiff peaks. DO NOT overbeat. At the picnic: Spoon filling into puff shell. Scatter berries over filling. Cut into wedges and serve with Berry Sauce. Makes 6 to 8 servings. Berry SauceStrawberries, raspberries, blackberries, blueberries, any berry can be used both in the pie and for the sauce. 1 1/2 cups fresh or frozen berries In a blender or processor whirl fresh or frozen berries until smooth; sweeten to taste. If you have any orange-flavor liqueur such as Contreau or Triple Sec add a little to the sauce, if not grated peel helps heighten the flavor of the berries. Makes about 1 cup. Sunset deserves credit for this simple picnic idea with its puffed up (with justifiable pride) dessert
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